Best. Brownies. Ever. Gary Mehigan’s Triple Chocolate Brownies

I was planning on doing some baking this weekend – it’s been so hot for the last couple of months that the oven has hardly been used – and it was with interest that I stumbled across the “George & Gary‘s Chocolate Desserts” feature in this month’s edition (March 2011) of Australian MasterChef Magazine.

Gary’s “Chocolate Gluttony” recipe on page 36 takes my favourite dessert combination – berries, meringue and cream – and adds chocolate brownies and chunks of white chocolate. Wow. Not feeling quite that gluttonous, I decided to try the brownies by themselves. The brownie recipe I usually use is from Jamie Oliver‘s excellent “Cook With Jamie” book, and is apparently the one used at Fifteen.

Gary Mehigan’s Triple Chocolate Brownies
Ingredients

150g unsalted butter, chopped
300g dark chocolate, half finely chopped and half roughly chopped
4 eggs
330g brown sugar
1 tsp vanilla extract
150g (1 cup) self raising flour
100g milk chocolate, chopped
100g white chocolate, chopped

note: I didn’t have any milk chocolate, and used a 360g of dark chocolate and 140g of white chocolate instead.

Method

  1. Preheat oven to 180C (350F). Grease and line a 20cm x 30cm slice pan.
  2. Place butter, finely chopped dark chocolate and 2 tablespoons of water in a small pan. Stir over low heat for 3 minutes or until melted, then transfer to a bowl.
  3. Whisk in eggs, sugar and vanilla.
  4. Sift in flour, then fold in the remaining chocolate.
  5. Spoon batter into pan and then bake for 35 minutes, or until firm around the edges but soft in the centre.
  6. Cool for 10 minutes, then refrigerate for 2 hours or until chilled.

This is a straightforward recipe to make, without needing a mixer or making too much mess. The finished batter was remarkably dark and thick.

Brownies are usually best warm, although I deferred to the recipe and chilled them as instructed. Unfortunately some of the crust may have found its way into my mouth before the pan entered the fridge, I’m not sure how that happened. After two hours chilling, I removed the slab from the pan, dusted with icing sugar, and chopped into chunks.

The verdict? I have a new favourite brownie recipe. This is how brownies should be, rich, chocolate-y and soft in the middle. The pieces from the centre were my chef’s treat, being gooey in the most delicious way imaginable. These are seriously good.

Stop whatever you’re doing and make a batch of these, you won’t be disappointed.

About the author

Martin

Martin was born in England but now lives in Perth, Western Australia. He has a passion for breakfast, coffee, hot curries & fast food, and is a cat & Dalek person.

13 Comments

  • Hi there

    Wow I must say, if I was still contemplating whether I should make these brownies…you convinced me!! It looks so yummy!!

    I have a dinner party tomorrow night…will let you know how it went!

    Thanks for the recipe and love all the advice πŸ™‚

    Monique

  • me and a friend decided to have a brownie comp … i used this recipe and i won…. yum yum… best brownies EVER πŸ™‚

  • These are the most gorgeous brownies ever made. I have made them many times but lost my master chef book that the recipe originally had it in. I googled and found that you had the recipe on your blog, thank goodness! I was thinking that I’d lost the recipe for good. Happy days now making my second batch today in a week :))

  • Sounds great,althoughin step 2 it dosn’t day how many tbs of water to use.
    Could you please advise ?
    Can’t find this recipe anywhere else πŸ™‚

  • I agree, I made these and they are definitely the best brownies I have tasted. Have become a favourite for family functions.

  • Been searching for a good brownie recipe, so will definitely give these a try. I personally like brownies warm served with cream or ice cream. Do they really have to go in the fridge or can they be left out of the fridge and served warm? Thanks.

  • These are great however you choose to have them, just expect them to be extra-gooey when warm!

  • I think Demerara is less sweet than “normal” brown sugar, so maybe up the quantity of milk and / or dark chocolate. I’m sure they’ll still be great though πŸ™‚

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